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Baked Garlic Parmesan Potato Wedges with crispy golden brown edges arranged on baking sheet

Baked Garlic Parmesan Potato Wedges

Crispy baked potato wedges seasoned with garlic, Italian herbs, and parmesan cheese for a healthier alternative to fried potatoes that delivers restaurant-quality results.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large russet potatoes about 2 pounds total, leave skin on, cut into 8 wedges each
  • 4 tablespoons olive oil extra virgin preferred
  • 2 teaspoons salt
  • 2 teaspoons garlic powder not garlic salt
  • 2 teaspoons Italian seasoning
  • 1/2 cup shredded parmesan cheese freshly shredded works best
  • Fresh parsley optional garnish
  • Ranch or blue cheese dressing optional for dipping

Equipment

  • Baking sheet
  • Large bowl
  • Cutting board
  • Chef's knife

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with cooking spray or olive oil.
  2. Wash and dry potatoes (leave skin on). Cut each potato lengthwise into quarters, then cut each quarter in half lengthwise to create 8 wedges per potato. Place all wedges in a large bowl.
  3. Drizzle olive oil over the potato wedges. Use your hands to toss and coat every wedge evenly.
  4. Combine salt, garlic powder, and Italian seasoning. Sprinkle this mixture along with the shredded parmesan cheese over the oiled wedges. Toss everything together until well coated.
  5. Arrange wedges skin-side down in a single layer on the prepared baking sheet. Leave at least 1/2 inch space between wedges. Use a second baking sheet if needed to avoid overcrowding.
  6. Bake for 30 to 35 minutes, checking at 20 minutes. Wedges are done when golden brown with deep caramelization on edges and easily pierced with a fork. For extra crispiness, broil for 2 minutes at the end.
  7. Remove from oven and let rest for 2 to 3 minutes. Sprinkle with fresh parsley if desired. Serve warm with ranch or blue cheese dressing for dipping.

Notes

Choose starchy russet potatoes for optimal crispiness. Cut wedges evenly for consistent cooking. Do not overcrowd the pan to ensure maximum crispiness and proper air circulation. Can substitute sweet potatoes or Yukon gold potatoes for variation. Add paprika or cayenne pepper for extra heat if desired. Pat potatoes dry after washing to remove excess moisture for crispier results.